Irish Stout Guinness Draught Clone

[kitemanks]

If it took off that quick you should be fine. If your worried about attenuation, you could at some yeast nutrient, and O2.

 

[DreadedHill]

Thanks RICLARK brewed this last month, kegged end of February and is now tasting great all carbed up! Just in time for St. Patricks Day!

 

[nate_ive]

The 2 bottles of soured lager worked great in this beer!!!!

 

[reverendnathan]

Served a keg on Saturday (I hope I don't have to explain why, what with it being the proper holiday and all). I didn't get the sour right, maybe because I only let it sit two days instead of four. Also this was fuller-bodied and less sweet than Guinness (which was also served at the party).

But guess what?! Everyone liked what I had in the keg more! Always a great sign! I'd certainly brew this again, especially how well that complemented the Irish carbombs that were insisted every hour! Cheers.

 

[malevolent]

I have my Guinness sitting out so I can brew HOPEFULLY this weekend. This will be my first all-grain. Hopefully I don't get a stuck sparge with that much flaked barley.

 

[malevolent]

Well I didn't get to brew my first all-grain last weekend, but I sure as hell am this weekend!

20 minutes through the sparge (fly sparging as opposed to batch sparging) and 3 gallons in the bucket. Looking and smelling fantastic.

 

[thebeerninja]

Any Body know the expected calories from this recipe?

I'm looking for a Guinness clone recipe that is as low calorie (or lower) than the original. You know a nice DRY stout.

 

[malevolent]

Just a quick update:

The clone fermented our REALLY nicely. The last gravity reading I took, I drank and it has that nice twang from the soured Guinness that is almost exactly like real Guinness. Bottling tomorrow or Sunday and then drinking it when I get home from India in June.

 

[dagnabit]

Just wanted to say thanks for the recipe. I followed this to the letter, and the stout is fantastic. My friends are raving about it, and I'm forced to have to make another batch way faster than I expected. Drinking one now, and I love the taste of Guinness going on in my tastebuds right now!

 

[roymullins]

there is something very wrong with leaving Guiness in a bowl on the counter for 4 days... it wouldn't last an hour on my counter...

 

[JohanMk1]

Looks like this will be my first AGish brew. Due to a lack of equipment I am probably going to do a half batch BIAB.

Locally it look slike the nottingham yeast is the only option, should I manage to track down a WLP004 would I have to get a starter going?

Constructive advice and input is obviously welcome.

 

[HenryVance3]

Yeast use is a mixed bag. I am not married to the specific yeast for a recipe unless it is a high gravity and I need more attenuation. I would consider what temp you will be able to control for picking a specific yeast.

 

[BillBeer247]

has anyone tried this recipe with cold steeping the roasted grain?

 

[JohanMk1]

I would consider what temp you will be able to control for picking a specific yeast.

Now that makes a ton of sense, Thanks.

I'm picking up the ingredients for this tomorrow

 

[LonestarHB]

Just pitched this, was my first all grain. Mashed at 152 which ended up working but was two degrees hotter than planned. I did two starters LHBS was out of British II so I spit this into 3 separate batches. One with Nottingham and 1056, one with American ale and Safale05, and the last pitched from the envelope of Safale05. Since I hit my gravity I wanted to see which profile I liked better. All in all a great first time all grain. Thanks for all the great info

 

[mcbethenstein]

This is my second time brewing this. I cut back a little on the base malt to lower the gravity. I mashed 150-151 for 90 min. Boiled nearly 90 min, added 12 oz of soured stout at about 1 min to flameout. I pitched and it's been about 4 days since then and fermentation seems complete...I used WLP090. I drew a cup out to use for making some espresso stout brownies. Here is where I want some reassurance. The flavor is pretty sharp, almost acidic, then roasty and finally bitter. I know it's really young. Please tell me its going to mellow out. I think my thin mash may leave it too dry. My backup plan is to boil and add a little maltodextrin if it's too thin and dry.

 

[Netflyer]

This is my second time brewing this. I cut back a little on the base malt to lower the gravity. I mashed 150-151 for 90 min. Boiled nearly 90 min, added 12 oz of soured stout at about 1 min to flameout. I pitched and it's been about 4 days since then and fermentation seems complete...I used WLP090. I drew a cup out to use for making some espresso stout brownies. Here is where I want some reassurance. The flavor is pretty sharp, almost acidic, then roasty and finally bitter. I know it's really young. Please tell me its going to mellow out. I think my thin mash may leave it too dry. My backup plan is to boil and add a little maltodextrin if it's too thin and dry.

You can't expect it to be amazing after 4 days and really, if it started at 1.055ish 4 days and the yeast is still workin' hard Let it go 21 days and then keg or bottle it for at least 3 weeks but I'd wait a month. I just made my latest batch last weekend, I didn't cut it back and finished 5.75 gallons at 1.057, used 1084 yeast. I raise the fermentation temp at the end to reduce diacytl to 71 from 65... then after a a few days at 71 back to 65 for the next two weeks... I make this all the time and I never secondary it, I don't use sour beer in mine because I like the taste of the recipe w/out it..

 

[sroberts]

...The flavor is pretty sharp, almost acidic, then roasty and finally bitter. I know it's really young. Please tell me its going to mellow out..

I just tried a sample after 2 weeks of fermentation - just about every green beer I try has the same sour overtones and after-taste and this one is no exception. Aside from that it does taste like Guinness draught less the creaminess, and I expect it'll be a pretty good beer in about 6 weeks.

Steve

 

[LonestarHB]

For the record, this is the best beer I have made to date. Smooth and very very close to the real thing. This will be in the regular rotation in my brew house for sure. Thanks for all the great info and helping me improve my technique.. Next up cream of three crops..

 

[dobberson24]

I didn't read the whole thread so maybe it's been asked but has anyone ever tried blending a Berliner Weisse with this recipe to get the sourness?

 

[sroberts]

For the record, this is the best beer I have made to date. Smooth and very very close to the real thing. This will be in the regular rotation in my brew house for sure. Thanks for all the great info and helping me improve my technique.. Next up cream of three crops..

Great to hear! Did you use the recipe from post #1?

I used a protein rest, first time I've done this:
Protein rest: 75min @ 135F
Sachrification: 45min @ 152F

After about 2 weeks in the bottle mine is developing quite nicely. I hope I'll be able to keep some around for a while.

 

[LonestarHB]

Yes post one is what I did, mashed at 152 and both the OG and FG were spot on. I did over sparge about a quarter gallon more than called for but it turned out fine

 

[freisste]

1 Week before brewing put 24oz of Guiness in a bowl and sit it on the counter for 4 days to get sour. Freeze until brew day, On brew day remove and thaw. When there is about 10 mins left in your Boil put the sour guiness in the kettle.

I've seen the note before to leave 24oz Guinness on the counter to sour. Do I just leave it in a bowl? Cover with Saran Wrap? Store in a Erlenmeyer flask?

What do I have to do to keep it safe? Or does it not matter because I boil it anyway?

Sorry to go back so far in the thread. Questions don't arise until you are getting ready to brew, I guess...

 

[shadows69]

I put mine in a sterilized quart mason jar with the lid just laying on top for 5 days.

 

[freisste]

Great. That is exactly what I was going to try. Thanks!

 

[sroberts]

I just poured mine in a bowl with some plastic wrap and a few holes poked in it, left it on the counter for 4 days, then put it in the fridge for a couple of days since my brewday was delayed. I used 12oz of Extra Stout and that seems to have worked well.

 

[freisste]

That was my first plan, but I was afraid I would end up spilling to much trying to pour out of a bowl...

Everything I have seen called for 24 oz of regular Guinness. You don't by chance have experience with both 24 oz of reg AND 12 oz of extra stout, do you? Even if not, how did your version come out?

 

[sroberts]

I'm not sure how you'd spill any - you'll end up dumping it in your brewpot. This is the first time I've done the recipe - I planned to use Guinness draught though couldn't find a single can or bottle for sale and the 6-pack was big $. Funny thing, I was at the QuikTrip gas station, they had the 24oz Extra Stout for $2.50 or so, in a refillable bottle.

My LHBS guru said any type of beer would work the same since it develops the same sourness. But I wanted to stick to the recipe as much as possible.

My first impression of the beer after 10 days in the bottle was that it was too light in body, but my first impression is almost always wrong. Guinness is light in body also and I think when mine carbs more fully and ages a bit more it will be great.

 

[freisste]

Good buy on the extra stout. I love stumbling across deals...

I'm not sure how you'd spill any - you'll end up dumping it in your brewpot.

I planned on souring for four days, but not necessarily starting four days prior to brew day. I was going to pour it into a bag or jar to freeze and I find that the wide brim of a bowl makes spilling easy. Kinda clumsy, I guess. Anyway, the jar makes everything especially easy because it eliminates a transfer.

Thanks for the info on your preliminary results, too. Cheers!

 

[JOE_R]

I have let this age a bit in the keg tasting it once a week or so, it is a good stout, but even with nitro, it is not a true clone, just my 2 cents

I made a sweet stout on 08/2012. I placed some hydrated EC-1118 in the bottling bucket. It has taken up until this past weekend to bottle condition. It was just plain FLAT. I got a little frustrated one week earlier and threw some in a keg and force carbed it. Just CO2. The head was textbook creaminess. I haven't had time to hook it up to the nitro. I think the EC1118 may be responsible for this creamy head. Also I used Irish Ale yeast and got a barely noticeable sour taste. I can just imagine how it will be out of my Guiness Stout faucet. (I just got the Kegerator, double faucet, nitro and CO2 tanks 3 weeks ago)